Vegetable Lasagna

Seriously the best veggie lasagna. This meatless lasagna recipe is packed with bell pepper, broccoli, zucchini and carrots, sautéed until golden on the edges.

Sauce:
3 cloves garlic
½ large white onion
2 (15 oz) cans tomato purée
fresh basil, finely chopped
fresh oregano, finely chopped
fresh italian parsley, finely chopped
sea salt
black pepper, freshly cracked

Lasagna:
½ red bell pepper
2 carrots
1 broccoli florets
1 medium zucchini
3-4 large mushrooms
8 oz ricotta cheese
12 oz mozzarella cheese, shredded
1 lb lasagna noodles

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Mince garlic and onion and sauté in olive oil. Pour in tomato purée. Add herbs, salt and pepper to taste. Simmer while preparing remainder.

Chop vegetables and sauté in olive oil. Drop pasta in boiling water and simmer for 8-10 minutes, rinse and drain.

Spread a thin layer of sauce in a 9x13" baking dish. Layer ⅓ of the noodles, ½ of the vegetables and ricotta and a bit less than ½ of the mozzarella and sauce. Repeat for second layer. Top with remaining noodles, sauce, and cheese.

Cover tightly with foil and bake for 30 minutes.

Uncover and sprinkle with Parmesan cheese, bake for 10 more minutes.

Let stand for 10 minutes before slicing.